Super Soft Snickerdoodle Cookies
makes about 3 dozen cookies
1 cup (2 sticks) unsalted butter
1/2 cup dark brown sugar
1 cup white sugar
3 cups flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspon vanilla extract
For the cinnamon sugar:
1/4 cup white sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
Heat the oven to 425°F. Gently melt the butter in a saucepan or in the microwave and let it cool while you mix the dry ingredients. Stir together the sugars, flour, spices, baking soda, and salt. Whisk the eggs into the cooled butter and add the vanilla. Stir the wet ingredients into the dry ingredients, stirring just until it comes together.
In a soup plate or shallow bowl, mix together the white sugar, cinnamon, and nutmeg. Form small 1 1/2-inch balls of dough and roll them in the cinnamon sugar. Place them on an unlined, ungreased baking sheet and flatten slightly. Bake for 7 minutes then remove and let cool on the baking sheet for 5 minutes. Remove to a wire rack.
The dough can be refrigerated for up to 5 days, well-wrapped. It can also be frozen in logs.
Freezing Cookie Dough
1. Make the dough from any drop cookie recipe. Just stay away from cookies that are made with an egg white dough (like meringue) or a more liquid batter (like macarons or brownies).
2. On a baking sheet, place heaping spoonfuls of your dough. If the recipe requires the dough balls be rolled in a sugar mixture, do this before putting them on the sheet. Continue plopping dough balls until the entire sheet is full.
3. Put baking sheet in the freezer for a couple of hours or overnight.
4. Remove from freezer and place in airtight containers or freezer bags. Return to freezer.
When Ready to Bake:
Remove desired amount of cookie dough balls from the freezer. Place on a cookie sheet and bake per your recipe instructions. No need to thaw first, but you may need to add a minute or two to your baking time.